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Fish Tacos


Published: 09/25/2013

by Rosalyn Ralph

Fish Tacos

These are easy to prepare and delicious. Even the non-fish fancier will enjoy them.



1/4 cup olive oil

1-1/2 tsp. ancho chili powder

1-1/2 tsp. dried oregano

1/2 tsp. ground cumin

1/4 cup lightly packed fresh cilantro leaves, chopped, plus more for garnish

1 jalapeño, stemmed, seeded and chopped

1 lb (454 g) flaky white fish (such as cod or halibut), cut into 4 pieces

1/2 cup red onion, thinly sliced

1 cup shredded lettuce

Salt and pepper to taste

8 corn tortillas, 5- to 6-inch diameter

Sour cream

Salsa (your choice)



To prepare the fish, combine olive oil, ancho chili powder, oregano, cumin, chopped cilantro and jalapeño in a small bowl. Place the fish in a shallow dish and pour the marinade over it, coating it well on both sides. Marinate in the refrigerator for 20 minutes.


Heat a non-stick sauté pan over medium-high heat. Remove the fish from the marinade and place in the hot pan. Cook the fish for 4 minutes, turn over, and cook for another 2 minutes. Remove the pan from the heat and flake the fish into the pan with a fork. Add salt and pepper to taste. Set aside.


Heat oven to 300°F. Stack tortillas with layer of foil between each. Cover top layer and wrap foil all around. Place in oven to warm, about 10 minutes. To assemble, put a spoonful of fish on centre of a tortilla and top with onions and lettuce. Fold over and serve with sour cream and salsa. Serves 4.


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